Ultimate Vegan Wellington with Rich Mushroom Gravy

Prepare the mushroom base: Place the dried mushrooms in a heatproof bowl and cover with boiling water. Let them soak for 15–20 minutes. Strain the liquid into a jug, using a wooden spoon to press the mushrooms against the sieve to extract all the juices. You need 500ml of liquid; top up with water if necessary. Finely chop the rehydrated mushrooms.

Make the gravy: Heat oil in a shallow pan over medium heat and sauté the onions for 7 minutes until golden. Add the garlic for 1 minute, then stir in the chopped mushrooms and cook for another 3 minutes on low heat. Stir in half the tomato purée and the flour, cooking for 2 minutes until a thick paste forms. Pour in the wine and bubble for 2 minutes, then add the mushroom soaking liquid, 2 tbsp bouillon, half the yeast extract, and half the soy sauce. Simmer for 10 minutes until deeply flavored, then strain into a jug and set aside.

Prepare the seitan roast: Place the strained mushroom and onion solids into a blender with the paprika, black beans (including the canning liquid), remaining tomato purée, 1 tbsp bouillon, the rest of the soy sauce and yeast extract, and 100ml water. Blitz into a smooth paste. In a separate bowl, combine the wheat gluten, thyme leaves, and onion granules. Pour the veg paste into the dry ingredients and mix by hand. Knead for 8–10 minutes until the mixture becomes rubbery and firm. Shape into a log approximately 8 x 20cm.